Anyone for a slice of ouzo-spiked orange chocolate cake? This orange cake is made with a delicious chocolate ganache with a hint of ouzo which gives it a very subtle, yet distinctive flavor. You will definitely impress your guests with this unique cake!
I have a confession to make.
I do not like ouzo!
If you’re not Greek, you’re probably saying “What?!? You’re Greek!”
And if you’re Greek, you’re probably saying “What?!? How can you possibly not enjoy a shot of ouzo with a ‘meze’ by a beautiful beachside tavern overlooking the Aegean?”
I know, I know… weird!
I just never liked ouzo. I’m pretty sure I’m the only one in my family that doesn’t like it!
Having said that, though, I do like ouzo in some desserts. For example, it’s wonderful in Kourabiedes!
If you’re not familiar with Ouzo, it has a unique flavor which I find pairs well with chocolate! It’s not intense, but it offers a very delicate aroma and taste. Together with the orange cake, it’s phenomenal!
This ouzo-spiked chocolate orange cake is remarkably moist, but not too sweet or rich.
Why you’ll love this Ouzo-spiked Chocolate Orange Cake:
This cake is really easy to make with simple ingredients. It would also make a beautiful gift!
You could also top the chocolate ganache with some extra orange zest or even chopped nuts!
Orange + Chocolate + Ouzo = A DELICIOUS COMBINATION!
I really hope you enjoy this cake!
Let me know how this Ouzo-spiked Chocolate Orange Cake turned out for you in the comments below! I’d love to hear from you!
OUZO-SPIKED CHOCOLATE ORANGE CAKE
- 2 ½ cups (320 g / 11.2 oz) all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- ½ cup (4 oz / 113 g) butter at room temperature
- 1 cup (200g) sugar
- Zest of 4 oranges, finely grated (use less if you don’t want an intense orange flavor)
- Juice from 1 orange (about ¼ cup / 60 ml / 2 fl oz)
- 3 eggs
- ½ cup buttermilk (or regular milk plus 1 tablespoon of vinegar or lemon juice)
Ouzo Chocolate Ganache
- 100 gr (3.5 oz) good quality bittersweet or semisweet chocolate, finely chopped
- 100 ml (3.5 fl oz) heavy cream
- ½ tablespoon Ouzo
- finely grated orange zest or chopped walnuts
- Preheat the oven to 175 °C / 350 °F
- Grease and flour a (fluted) tube pan or Bundt pan. Set aside.
Make the cake
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter with a hand mixer until creamy (about 1-2 minutes).
- Add the orange zest and sugar and beat until fluffy (about 3 minutes), scraping the bowl frequently.
- Add the eggs, one at a time, beating on medium speed for about a minute after each addition.
- Add the flour mixture, the orange juice, and buttermilk alternately to the butter mixture, beating on high speed until thoroughly combined.
- Pour into prepared pan and bake for 45-50 minutes, or until an inserted toothpick comes out clean. When it’s done, remove the cake from the oven and allow it to cool in the pan for about 15 minutes.
- Then invert the cake on a wire rack or a large serving plate and allow it to cool completely before adding the Ouzo Chocolate Ganache.
Make the Ouzo Chocolate Ganache
- Heat the cream until very hot, but not boiling.
- Pour the cream over the finely chopped chocolate and set aside for about 2 minutes. Stir the chocolate mixture until the chocolate has melted, and then stir in the ouzo.
- Pour/Spoon the Ouzo Chocolate Ganache on the cooled cake. If you want, decorate with extra orange zest or chopped walnuts.